Meatballs in Cranberry Chili Sauce

I'm not sure where I found the recipe, but it has been my go to for the past couple of years for family gatherings, parties with friends and dinner on a Thursday night.  

1 tablespoon butter

½ cup finely chopped onion

2 jalapenos, seeded and minced

2 pounds ground chuck

1 cup toasted bread crumbs

1 tablespoon chopped fresh parsley

¾ teaspoon salt

½ teaspoon ground black pepper

2 large eggs, lightly beaten

In a small skillet, melt butter over medium heat.  Add onion and jalapenos; cook stirring frequently, for 4 to 5 minutes or until onion is tender.

Preheat oven to 350 degrees.  Line a rimmed baking sheet with aluminum foil.  Place a cooling rack over foil and spray with non stick cooking spray.

In a large bowl combine ground chuck, bread crumbs, parsley, salt, pepper, and onion mixture.  Add eggs stirring to combine.  Shape mixture into about 48 (2-inch) meatballs, and place into a single layer on prepared rack.  Bake for 20 to 25 minutes or until meatballs are cooked through.  Serve hot. 

NOTE:  Meatballs can be frozen for up to a month before adding to sauce.

2 (16-ounce) cans of whole berry cranberry sauce

1 (12-ounce) jar chili sauce

1 tablespoon firmly packed brown sugar

1 tablespoon prepared horseradish

In a Dutch oven, combine cranberry sauce, chili sauce, brown sugar, and horseradish.  Cook over medium heat, stirring occasionally, until combined.

NOTE:  Sauce can be frozen up to 1 month.

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